Ingredients:
- 250 grams beetroot.
- One tomato.
- One tablespoon each of finely chopped French beans (green beans), carrots and cabbage.
- Chop the beetroot into small pieces.
- Boil the beetroot. Strain the stock and keep aside a few pieces of the boiled beetroot.
- Boil and puree the tomato.
- Parboil the French beans, carrots and cabbage.
- Heat the beetroot stock, add the parboiled vegetables, pieces of chopped and boiled beetroot (which was kept aside earlier) and the tomato puree too the beetroot stock.
- Mix well, add salt to taste and serve hot.
The main ingredient here is the beetroot but small quantities of other vegetables have also been added to the soup. The vegetables help impart a nice flavour to the soup. Nutritionists recommend raw vegetable juice but some of us are unable to digest it --- particularly root vegetables like beetroot and carrot --- therefore my mum thought of this method.
This recipe has been sent to Sameena's event 'Soup Recipe' for the month of January 2011.
Sending this to SchmetterlingWords:Healthy Morsels- Pregnancy for as it says here it is recommended for pregnant women for its high folate and iron content.
This recipe has been sent to Sameena's event 'Soup Recipe' for the month of January 2011.
Sending this to SchmetterlingWords:Healthy Morsels- Pregnancy for as it says here it is recommended for pregnant women for its high folate and iron content.
I confess that I hate beets with a passion. I used to go to a friend's house for a big Polish Easter dinner every year, which always began with beet soup, and she always insisted on giving me some so that every bowl on the table would be full.
ReplyDeleteOne year I had the bright idea of pouring my red wine into the bowl before she could get to it, and from then on while people ate their "borscht" I would eat my red wine with a spoon, quite happy :D
That is an interesting incident.
ReplyDeleteSometimes when I feel like making a quick but feeling meal, I throw in cubes of Beetroot, carrots, potato and onions with two cloves of garlic and pressure cook it with water till the veggies are done. I pour the whole thing into a bowl and add butter, salt and pepper. It's yummy, I swear. That's my version of fast but tasty bett soup :)
ReplyDeleteWell I actually love boiled vegetables with lots of pepper sprinkled on it particularly as an accompaniment to a chicken or mutton dish. But garlic in boiled vegetables; well that is something I have never tried. But if you say it is yummy sure must be.
ReplyDeleteHey,
ReplyDeleteThanx for sending this wonderful soup but you should say that you are sending it to my event...Which means you should link to my blog...Please do that!!:)
Check the othe soups entered there if you have any doubts on how to go about it...:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com/
http://www.myeasytocookrecipes.blogspot.com/
Liebe Shilpi, Beet Soup sieht wunderschön aus. Beet selber ist gesund. Die andere Gemüse machen die Suppe noch gesunder. Wie habe ich das bisher verpasst? Bookmarked :)
ReplyDeleteDanke für die Teilnahme in Healthy Morsels - Pregnancy :)
A very good way to get all the important nutrients from vegetable ! Thank u Shilpi for sharing it with Healthy-Morsels :)
ReplyDeleteDanke Sehr !